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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Spicy Pork and Sauerkraut Sandwiches

Packaged coleslaw mix creates easy, speedy "sauerkraut" that's more colorful and less salty than the traditional recipe.

Cooking Light MARCH 2002

  • Yield: 4 servings

Ingredients

  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 4 cups packaged cabbage-and-carrot coleslaw (about 8 ounces)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup fat-free mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 (2-ounce) Kaiser rolls or hamburger buns
  • 16 (1/8-inch-thick) slices cucumber

Preparation

Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.

Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.

Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 27%
  • Fat: 10.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.8g
  • Protein: 29.9g
  • Carbohydrate: 37.5g
  • Fiber: 4.1g
  • Cholesterol: 76mg
  • Iron: 3.7mg
  • Sodium: 989mg
  • Calcium: 108mg
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Spicy Pork and Sauerkraut Sandwiches recipe

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